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Blueberry Lemon Cheesecake

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This blueberry lemon cheesecake is a delightful dessert that balances the creamy richness of classic cheesecake with the bright, zesty flavor of lemon and the sweet burst of blueberries. Perfect for special occasions or a refined after-dinner treat.

Ingredients

Units Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup unsalted butter, melted
  • 24 oz (680 g) cream cheese, softened
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1/2 cup sour cream or heavy cream
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries

Instructions

  1. Preheat oven to 160 °C (325 °F). Line a springform pan with parchment paper.
  2. Combine graham cracker crumbs and melted butter. Press into the bottom of the pan to form the crust.
  3. Bake crust for 10 minutes, then allow to cool.
  4. Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing gently.
  5. Add sour cream, lemon juice, zest, and vanilla extract. Mix until just combined.
  6. Fold in blueberries carefully to avoid bursting.
  7. Pour filling over crust. Tap pan to release air bubbles.
  8. Bake for 50–60 minutes or until center is set but still slightly jiggly.
  9. Cool completely, then refrigerate at least 4 hours or overnight.
  10. Garnish with extra blueberries and lemon zest before serving.

Notes

  • Use frozen blueberries directly from the freezer to prevent bleeding.
  • Do not overmix the batter to avoid cracks.
  • Use a water bath for a more even bake.
  • Allow cheesecake to chill fully for best texture and flavor.
  • Substitute crust with gluten-free crackers for a GF version.
  • Top with whipped cream or lemon curd for extra flair.

Nutrition

Find it online: https://tastyera.com/blueberry-lemon-cheesecake/